Salmon Wellington

Salmon Wellington. Photograph by Bob Rozycki.

I had seen this on TV and decided to try it myself. The recipe had called for a cream sauce, which I was not crazy about. So, I decided to make up my own. It is divine and perfect for the hot weather. This is a light dish that will have people coming back for seconds. Enjoy.

SAUCE:

DIRECTIONS:

→ Preheat oven to 425 degrees.→ Heat oil in sauté pan over medium heat. Add shallots and cook about 2 minutes.→ Add mushrooms and sun-dried tomatoes and cook until liquid evaporates. Add spinach for another 4 minutes.→ Season with salt and pepper and cool.→ Dust a flat working space with flour. Roll out sheets of puff pastry to 12 by 12 inches. Lay the pastry sheets side-by-side overlapping by about ½ inch. Brush overlapping sheets with beaten egg. Press seam with a fork and transfer to baking sheet.→ Spoon the cooled mixture over one side of the puff pastry.→ Trim salmon evenly to have a straight line. Season the salmon with salt and pepper on both sides. Place salmon filet over mushroom mixture and fold over. Seal with beaten egg mixture and crimp edges.→ Bake 25 minutes till crust is golden.

SAUCE:

→ Add all the ingredients to a pan and reduce for about 25 to 30 minutes until syrupy.→ Slice salmon Wellington and drizzle sauce over it. Serve with cooked jasmine rice.

For more, contact the Saucy Realtor at jacquelineruby@hotmail.com

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Jackie Ruby, “The Cooking Realtor,” has been in real estate for more than 18 years, covering both southern and northern Westchester. Her grandparents were from Italy, which was the start of her love aff air with food. She carries on the tradition of her Italian roots in preparing all her dishes. Jackie, a Waccabuc resident, is married with two children and the cutest dog named Valentino.